Banana Halwa is my all-time favorite from my childhood, as its one of Tuticorin Special (my hometown) durning Chirstmas but that halwa has a slight change (colour, taste and aroma) from this one, hope will find it the secret and update it soon.
Also I would say that there is everything special in this Halwa as my bestie prepares this every time for me and now it’s my hubby who prepared this Halwa, just like that I was mentioning him the quantity and texture ;P. Let us move on to the recipe…
Do check out my other Deepavali/Diwali recipes in this link: https://madraasi.com/2015/11/03/deepavali-diwali-sweets-and-savories/ and other halwa recipes in this link: https://madraasi.com/recipes/desserts/.
- Banana (Morris) – 7 nos (Ripe)
- Sugar – 6 tbsps
- Cardamom powder – ½ tsp
- Ghee/Clarified butter – 8 tbsps.
Making of Banana Halwa –
- Banana should be fully ripen or even over ripen bananas are ok.
- Peel and mash the bananas with your hands or masher (be sure no lumps should be).
- Grease a tray with a tsp of ghee/clarified butter and keep it aside.
- Take this mashed bananas in a wide mouth non-stick kadai, and start stirring.
- Add in the sugar and start stirring continuously, until it thickens.
- Pour in the ghee/clarified butter little by little for every 3 mins along the sides and start stirring continuously. Halwa starts changing brown in colour.
- Keep on stirring (else lumps would be formed), until the halwa release the ghee/clarified butter along the sides and comes to the rolling consistency.
- Transfer the halwa to the greased tray and level it with a spoon. Leave it aside for 20 mins, let it get set.
- After 20 mins, slice the halwa into pieces with a knife and remove it from the tray.
Store it in an air-tight container, so that it stays fresh for a week time. Also you bet that no one will keep it for a week time, as it would get over with minutes :).